16:48 - Thai green curry vegan style. All it takes is one pot, it's loaded with rich flavours, and is bound to be a crowd pleaser! I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. Vegan Thai green curry is a classic Thai crowd pleaser prepared without any animal products yet with the depth of flavour of the original.

This vegan Thai green curry is rich, creamy and full of bold flavours. For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white. You can have 16:48 - Thai green curry vegan style using 25 ingredients and 7 steps. Here is how you achieve that.

Ingredients of 16:48 - Thai green curry vegan style

It's of For the paste.
Prepare 1 of garlic clove.
It's 1 of thumb sized turmeric root.
It's 1 tsp of salt.
You need 1 tsp of shrimp paste (leave out if vegan).
Prepare 2 of Thai green chillies (or more if you like it hot).
Prepare 2 inch (5 cm) of piece of galangal or ginger.
Prepare 2 sticks of lemongrass, outer tough leaves removed.
Prepare 2 of kaffir lime leaves.
You need 4 of spring onions.
It's of For the sauce.
You need 1 of onion peeled and chopped.
It's 4 tbsps of coconut milk from a 14oz (400ml) can.
It's of For the sauce.
You need 1 tsp of oil - cold-pressed rapeseed with lemongrass, ginger and chilli.
You need 2 of medium onions, peeled and finely chopped.
Prepare 1 of medium sweet potato, peeled and cubed.
Prepare 1/2 of aubergine, cubed.
You need of remainder of the can of coconut milk.
Prepare 4 of kaffir lime leaves.
You need 40 g of cashew nuts.
It's 1/2 (1 bunch) of coriander.
You need of juice of 1/2 lime.
Prepare of To serve.
It's of Jasmine rice.

Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. Try our super quick vegan Thai green curry with butternut squash. Creamy, delicately spiced Thai-style curry is a crowd-pleaser. We have been hooked on this recipe because it's SO easy to make and great to make in large batches to meal prep for the week.

16:48 - Thai green curry vegan style instructions

Roughly chop all the ingredients for the paste and place in a pestle and mortar and bash away. Add 4 tablespoons of the coconut milk and continue to grind until you have a paste. If pounding isn't your thing, place in a food processor and blend..
To make the sauce, heat the oil in a large pan and saute the onions for 3-4 minutes until soft..
Add the sweet potato and aubergine chunks and cook for a further 5 minutes until they start to soften..
Add the paste and continue to cook for 5 minutes..
Add the lime leaves and the coconut milk and cook for a further 10-15 minutes until the vegetables are soft..
Roughly chop the cashew nuts and coriander and add to the sauce with a squeeze of lime..
Serve with jasmine rice..

Serve it over brown rice for a hearty meal! If you've tried this Vegan Thai Green Curry Recipe then don't forget to rate the recipe! This flavorful green curry is made with a homemade Thai curry paste and is stuffed full of green vegetables and fried tofu. The result is a creamy and For best results use a homemade curry paste. However, store bought can be substituted, just make sure to get a vegan one (no fish sauce or shrimp.